Fabulous, Fast and Healthy Christmas Cookie Recipes

Does it sound a little odd that we’re talking about fabulous and healthy cookie recipes? It’s almost mutually exclusive, isn’t it? But it doesn’t have to be! Just take a look at these great ideas for healthy and delicious Christmas cookies.

English Chocolate Crisps

This recipe comes to us from our friends at Barefoot Contessa. It combines healthy dark chocolate with the fiber from corn flakes and dried cranberries lend a pop of antioxidants. And the best part? They’re no bake!

Ingredients

7 ¼ ounces milk chocolate

51/2 ounces bittersweet chocolate

3 cups corn flakes

1/3 cup dried cranberries

Directions

First, chop both of the chocolates into fine pieces and place three-quarters of them in a heat-proof bowl in the microwave. Then, microwave on high for 30 seconds and remove the bowl and stir. Next, use a wooden spoon when stirring this mixture.

Continue to heat and stir the chocolates in 30-second intervals and, as the chocolate starts to melt, reduce those intervals to 15 seconds. Continue stirring vigorously with a wooden spoon. Heat only until the chocolate is just melted.

Add the remaining quarter of the chocolate and stir vigorously until it’s all melted and smooth. If any of the chocolate isn’t totally melted, popped the bowl back into the microwave for another 5 to 10 seconds.

After placing the corn flakes in a medium bowl, pour the chocolate mixture over them and immediately fold them together with a rubber spatula being careful not to break the corn flakes. Then, fold in the cranberries.

Line a sheet pan with parchment paper and spoon eight mounds of chocolate crisps onto the paper using two soup spoons. Set them aside at room temperature to cool until hardened. Peel the crisps off the parchment paper and serve.

Ginger Crinkle Cookies

This recipe is courtesy of eatingwell.com and is not only low carb, it’s also diabetes friendly.

Preheat your oven to 350°. Mix oil and 1 cup of sugar in a large bowl until combined. Beat in the egg until it’s combined and then stir in molasses until evenly incorporated.

Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.

In a separate small bowl, add the remaining half cup sugar. Roll the dough into 1 inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten dough balls.

Bake the cookies until they’re set but still soft when gently touched, about 10 to 12 minutes. Transfer to wire rack to cool, and then enjoy!